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The article discusses the use of pulse electric field technology (PEF) to disrupt the cell membranes of microorganisms of plant and animal tissues in the potato processing and winemaking industries in New Zealand. It examines the advantage of PEF technology in the application of electric pulses to the food products. It also cites the economic benefits of PEF technology in food production.

The article examines the health benefits of the Standard for Nutrition, Health and Related claims in New Zealand. It motivates the communication of nutrition and health information concerning foods to consumers and healthier choices when purchasing foods. The nutrition standard also provides opportunities for industry to develop products meeting the requirements for food standard in the country.

The article reports that Zymus, a part of the food and beverage industry as the company works with brewers, winemakers and beverage manufacturers, formulating alcoholic, non-alcoholic, health and wellness finished product concepts, supplying key food ingredients, and processing aids.

The article reports on the claims at food products in New Zealand. According to Commissioner Anna Rawlings of Commerce Commission, consumers in the country have false and misleading claims regarding the food making businesses and manufacturers in the country. Representations over food products and nutritional supplements, are also mentioned.

The article reports on the practice of food safety at homes in New Zealand. It highlights the effort of Ministry for Primary Industries (MPI), a public service department in the country motivating and challenging people start food safety when preparing and cooking food at home. Also mentioned is the Food Act by March 2018 for food businesses and food manufacturers in the country.

The article discusses the state of food industry in New Zealand. The author notes the significant impact of the food and beverage industry in the country which is one of the key factors providing economic development in New Zealand, the recent changes on how the industry produce and promote food products abroad and address the challenges in the country's food system. The author also adds the role technological innovations play in the development of food industry in the country.

The article offers information on the 2015 New Zealand Institute of Food Science and Technology (NZIFST)/Creativity in Science and Technology (CREST) Student Product Development Challenge. It mentions that 16 teams from seven schools finished the challenged with prize winners include Saint Kentigern College, Carmel College "Seasonal Sensations" and Carmel College "Sweet Scoops." Wellington High School's "Atkins & Co" took first prize for the Lower North Island Challenge.